Constituents of aromatic importance in Biancolella wine: an analytical study by gas chromatography/olfactometry was written by Moio, Luigi;Etievant, Patrick;Addeo, Francesco. And the article was included in Vignevini in 1993.Category: esters-buliding-blocks This article mentions the following:
Flavor components (54), such as alcs., esters, ketones, lactones, S compounds, and volatile phenols, were determined in 2 types of Biancolella wine. Some components were correlated with organoleptically-determined flavors and with the charm value (Acree, T. E., et al., 1984). In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Category: esters-buliding-blocks).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics